How to make the bun smooth and beautiful, how to make the bun fluffier

Raw material formula (100 pieces) Kilogram of white flour, 350 grams of fermented seeds, kilograms of net pork ribs, 150 grams of white sugar, 400 grams of soy sauce, 10 grams of shrimp roe, 10 grams of Shao wine, 30 grams of alkali, 50 grams of chives, 50 grams of ginger, 125 grams of sesame oil.

Method 1Mash the chives and ginger and put them in a container and soak them in 100 grams of water to make green onion and ginger juice.

Wash the rib meat, put it on the cutting board and chop it into pea size with a double knife, add soy sauce (150 grams), mix well and continue to chop to the size of mung beans, shovel it into the bowl, add shrimp roe, white sugar, Shao wine, green onion ginger juice and soy sauce (250 grams), then put in 900 grams of water, stir vigorously until the meat filling is strong, add sesame oil and mix well, that is, it becomes a raw meat filling (weighing about kilograms).

2.The method of mixing noodles, fermentation, and alkali is the same as that of "three Ding big bags". After completing the above process, knead the dough into a ball, knead it into long strips, pick it into 100 dough agents, sprinkle the dough (100 grams) on the dough agent, pat it into a round dough with a thin side and a slightly thicker middle with a diameter of about 8 cm with the palm of your hand, put it flat in the left palm, pick the filling (35 grams) in the middle of the dough, hold the filling with your thumb, and rotate it from left to right with your right hand, pinch the edge of the dough with the thumb and index finger of the right hand, and pinch it into 28 folds with the rotation of the left hand. Put it in a bamboo cage with horsetail pine needles, and steam it in a pot of boiling water for about 8 minutes, until the mouth of the bag is moist and the skin is not sticky.

Product features The skin is soft and thin, and the meat filling is tender and delicious.

I think it's better to make delicious food with simpler things, and my concept is to add the little dough we left over when mixing the dough so that it will be nice and fluffy, and then put a little lard in the dough so that it will be smooth and delicious.

With the automatic bun machine, the bun can be smooth and beautiful.

Yeast + baking powder.

Many people only use yeast to make the dough, and in the end they find that the steamed bun skin is not fluffy, in fact, as long as you add a little baking powder to the dough, the steamed bun will be white and soft.

Baking powder + sugar.

If you don't have baking powder at home, it's okay to add some sugar.

Just add 1 2 tablespoons of sugar when melting the baking powder, which will also allow the dough to rise better, as yeast fermentation requires sugar for energy.

Fermentation in warm water. Many people choose to use cold water and noodles, in fact, this practice is not right, it is not easy to use cold water and noodles, the correct way is to use warm boiled water to make noodles, but the water temperature can not exceed 40.

Because, if the water temperature is too high, it is easy to inactivate the baking powder, which will affect the dough fermentation. Too low a water temperature is also not conducive to yeast fermentation, so warm water is best.

Select the gluten flour.

There are also many types of flour, high-gluten flour, all-purpose flour, and low-gluten flour. Steamed buns are generally made with gluten flour, which is the flour of ordinary dumplings.

Add some oil to the dough.

When mixing the dough, if you feel that the dough is sticky, you can add an appropriate amount of corn oil. At the same time, it is necessary to avoid the dough being too dry, otherwise the steamed buns will have a hard taste.

Steaming techniques. Secondary proofing.

The bun skin should not be rolled out very thinly, otherwise, even if the dough hair is good, it will not feel soft.

When rolling the bun skin, it should be slightly thicker in the middle and a little thinner on the sides.

Moreover, the wrapped buns must be placed in a closed place for a second proofing before steaming, and the time can be kept at about half an hour, which is very important.

Because, when rolling the dough, a part of the air in the dough is released, and the second proofing can make the bun fuller.

Pot on cold water. Many people steam steamed buns in order to save time in order to save time, so they directly steam them with hot water, in fact, this is not right, steamed buns should be steamed with cold water.

After putting cold water in the pot, put the buns on the steamer drawer, and the buns will be heated with the slow heating of the cold water, so that the buns can be heated evenly, and the steamed buns will be soft and delicious.

Steam for 15-20 minutes.

The steaming time of the bun is related to the filling it is wrapped. Vegetarian buns can be steamed for about 15 minutes, and meat buns can be steamed for about 20 minutes.

Do not remove the lid immediately after steaming.

Do not remove the lid immediately after steaming, otherwise the bun is easy to shrink, and wait for the bun to cool down slightly before uncovering.

The key to making the bun soft is to knead the dough. The longer the kneading time, the greater the strength, the whiter and softer the bun will be.

Here's how to make it:

1. Prepare warm water in a small bowl and pour the yeast into the warm water to dissolve. Add sugar to it and stir well;

2. Mix the dough with yeast sugar water and stir it into a flocculent;

3. If you want to wrap and make it soft, the key is to knead the dough. The dough should be kneaded more, the longer the kneading time, the greater the strength, the whiter and softer the bun will be;

4. The method of kneading the dough is to knead the dough into long strips and fold it into 3 folds, then knead it into long strips and fold it into 3 folds, repeat this step, and knead it for about 15 minutes;

5. Knead the dough until it is soft and without muscles and bones, and the dough begins to slowly increase;

6. Knead the noodles into long strips and divide them into small agents, and the size of each agent should be the same as possible;

7. Add the mixed filling, pinch out small folds on the top, and steam it in the pot.

It is not possible to use baking powder only for baking powder baking powder is a quick powder, and it must be matched with yeast to give you a recipe 500 grams of flour 5 grams of yeast 10 grams of baking powder 250 grams of water 60 grams of sugar You can also add some milk Then use less water Add milk is whitening All put together and knead well (the sugar is completely melted) In fact, you can knead more if you are not afraid of trouble The more you knead the dough, the whiter it will be and the softer it will be when it is steamed Wrap the bun and let it ferment to steam.

Add some sugar to the dough to make the dough soft. The smoothness of the bun shop is the effect of the improver. At the same time, add baking powder to make it softer. A pound of noodles is generally grams of yeast, grams of steamed bread improver, and grams of baking powder.

Quick Face Cheats! The thousand-year-old problem of making steamed buns has been successfully overcome by the chef.

When answering the steamed buns, they must be fermented well first, so that the made steamed buns can be fluffy and soft, and the taste is good. When the dough is made, it is necessary to pay attention to the state of fermentation, usually the dough will be twice as large as the dough before, and after fermentation, all the bubbles in the dough should be kneaded off, the more evenly the dough is kneaded, the smoother the dough skin will become, and the steamed bun skin will be more fluffy and fragrant.

If you want to taste good and make noodles, you must use leavened noodles (a small dough left over from last time), don't use baking powder or anything like that, and then use good alkali!

The key to a loose and soft bun is whether the noodles are good and wake up!

Use 40 degrees of water and noodles, after an hour of steaming, the dough is ready.

First, the face:

There are two kinds of recipes for making faces.

1.Use flour to make noodles (usually called large alkali noodles).

Soak the flour fertilizer in water first, then pour the noodles into it and mix it evenly, wake up for 8 hours to wait for the noodles to start is 1 times the original, and then there is no sour taste on the alkali noodles, and there is a slight alkaline taste.

Wake up for another half an hour, you can put some vinegar in the pot to avoid the steamed bun skin has flowers, be sure to put the bun in with cold water and then turn on the electricity.

2.Dough is made with filial piety (usually a quick dough method).

A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.

Method:1Pour the flour onto a cutting board, add the dry yeast, baking powder, sugar and mix well. Dig the pit.

2.Add warm water to the pit and add soybean oil. Mix and knead into a dough to wake up slightly. About 1 hour or so.

3.After the noodles are awakened, make the buns you want to make, slow heads, and flower rolls.

4.Put the finished green blank in the drawer. Put cold water in a pot. Steam in a plug-in for 13 minutes is OK. (If the steamed bun is about 30 minutes - 40 minutes, if the steamed flower roll is steamed for 17 minutes).

2. Make steamed bun filling.

1. Meat bun filling.

Buy a pound of minced pork (lamb. Beef) a green onion, a piece of ginger, cut the green onion and ginger into minced pieces and put the meat filling together, pour in soy sauce, sesame oil, vegetable oil, salt, monosodium glutamate (chicken essence) and stir well to become the bun filling.

2. Three fresh bun filling.

Ingredients: 70 grams of flour (two small bowls), 30 grams of pork (small half bowl), 5-6 fresh shrimp (chopped into puree), half of an egg scrambled, an appropriate amount of cabbage heart (2 taels), a mushroom (chopped), an appropriate amount of green onion, ginger, salt, sesame oil, spontaneous noodles are ready for use an hour ago, and a small amount of cooking wine.

Method: Add one-third of the cup of water to the green onion, ginger and shiitake mushrooms), mix the cooking wine with shrimp meat and minced meat, add salt, then mix well, add scrambled eggs, chop the cabbage hearts and put them together, stir evenly without adding soy sauce, and make bun filling. Steam the buns for 15-20 minutes.

The answer is added Put some vinegar in the pot when steaming to avoid the steamed bun skin from being dotted, be sure to put the bun in cold water to steam.

The stuffing of the bun should not be too watery, otherwise it will affect the fermentation of the bun and form a dead surface at the bottom.

Precautions: Steamed buns are wrapped and steamed for 5 minutes, the cold time is a little longer, add an appropriate amount of water to the pot, too little will dry the pot, too much boiling will stick to the buns above and burn the skin. The lid of the pot must be sealed well, do not remove the lid when steaming, the buns will not be steamed well if they are out of gas!

Small buns are steamed for 10-15 minutes, large buns are steamed for 18-25 minutes, and the steaming time of vegetarian buns is slightly shorter than that of meat by a few minutes!